Easy Lavender Lemon Shortbread Cookie Bars
These one-bowl lavender lemon shortbread cookies are prepped in just 10 minutes without a mixer! Floral dried lavender + zingy lemon zest create super flavorful, chewy cookie bars that are utterly delicious.
Equipment
Ingredients
- 1 Tablespoon dried lavender buds (or 2-3 Tablespoons fresh lavender)
- 1 Tablespoon lemon zest (from one whole medium lemon)
- ¾ cup granulated sugar
- 16 Tablespoons unsalted butter, softened to room temperature (2 sticks)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt (use table salt or fine sea salt)
- 2 cups all purpose flour
- 3 Tablespoons cornstarch
Instructions
- Grease an 8-inch by 8-inch baking dish or line it with parchment paper.
- In a food processor, pulse the lavender buds, lemon zest, and sugar 10 times.
- In a large mixing bowl, mix the sugar, lavender, lemon zest, and softened butter with a large wooden spoon or silicone spatula until it’s light and creamy.Mix in the vanilla extract and salt until it’s well combined.
- Add the flour and cornstarch and gently mix just until it forms a really crumbly mixture. It should be able to hold its shape when you squeeze some in the palm of your hand.
- Dump the dough into your prepared baking dish. Press the dough firmly in an even layer with the palm of your hand or the bottom of a drinking glass. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour (or up to 3 days).
- Preheat the oven to 350°F.Bake the cookies for 22 to 28 minutes until the edges turn golden. Allow it to cool for 30 minutes, then slice it into 12 even rectangles while it’s still slightly warm. You can eat them right away, but I recommend waiting for the cookies to cool for another 30 minutes until they firm up a bit more.
Nutrition
Serving: 1 cookieCalories: 267kcalCarbohydrates: 30gProtein: 2gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 51mgPotassium: 28mgFiber: 1gSugar: 13gVitamin A: 471IUVitamin C: 1mgCalcium: 11mgIron: 1mg
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